Bacon Wrapped Dove Breast

     I was rooting around in the freezer the other day, looking for something to cook when I came across some dove that I had shot last year. I had totally forgotten about these little beauties. How that happened, I have no clue, but I was super excited.      If you are a hunter, or… Continue reading Bacon Wrapped Dove Breast

Basic Meat Grinding, Part 3: Grinding Your Own Meat

     You’ve made it this far and now you are ready to grind your own meat…almost. What? There’s more? When do we get started grinding meat? Patience, Young Grasshopper. Remember, part of the reason you want to grind your own meat is for sanitation and safety reasons.      Before you get started, you need to… Continue reading Basic Meat Grinding, Part 3: Grinding Your Own Meat

Basic Meat Grinding, Part 2: What You Need To Get Started

     So you read Basic Meat Grinding Part 1, and now you are thinking about grinding your own meat. You’re probably asking yourself, “How much is this going to cost?” Believe it or not, only about $100. Most of the stuff you need, you probably already have at home in your kitchen. Materials Needed Grinder… Continue reading Basic Meat Grinding, Part 2: What You Need To Get Started

Basic Meat Grinding, Part 1: Why You Should Grind Your Own Meat

     I’ve never been asked to do a write-up on a certain topic before, but this week a reader and a fellow member on the Big Green Egg Forum, who goes by the name Hibby, asked me if I would consider doing one on grinding meat. I thought about it for probably half a millisecond and… Continue reading Basic Meat Grinding, Part 1: Why You Should Grind Your Own Meat

Bacon Wrapped Venison Tenderloin

     I’ve been trying to think about what I wanted to do with the tenderloins from the deer I shot last Thanksgiving. They are a first for me, both to cook and to eat. I finally decided to go with the KISS method…Keep It Simple Stupid, and I’m glad I did.      For those not… Continue reading Bacon Wrapped Venison Tenderloin